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This Molten Coffee Brownie Pudding is my new favorite way to enjoy brownies. You may never go back to your “average” brownie. A super simple chocolate brownie mix made with eggs, cocoa powder, a touch of coffee (coffee’s key so don’t skip it), and sweet chocolate chunks. All baked together until puffed on top, but warm, fudgy, and almost molten-like inside. Delicious when served with a scoop of vanilla ice cream.
Happy, happy Friday! Celebrating today (for no reason) with a little sweet chocolate. I figured that it’s Friday, and chocolate is always a great way to start the weekend. Especially when it’s easy to bake up and can be eaten warm.
Plus, Easter is just a month away. So I’m starting to roll out the fun spring desserts that are perfect for celebrating the upcoming spring holiday!
The inspiration
Around here, brownies have always been treasured. I mean who doesn’t love a brownie? My mom has been baking them from scratch since before I can remember. She didn’t make them that often because her chocolate chip cookies or Special K-bars were tried and true favorites, she’s famous for them! But she made them often enough.
However – Asher has a serious soft spot for brownies. She asks me to make Crinkle Top Brownies all the time. So when I discovered brownie pudding, it’s safe to say that I knew it would be a hit.
The details
The greatest part about this pudding is just how easy it is to throw together and bake up. You don’t even need a mixer. What you do need are eggs, a little cocoa powder, sugar, instant coffee, almond flour, and butter. Plenty of butter and chocolate for this one!
Just whisk it all together and bake. Yes, it’s that easy. The trickiest part of this pudding is getting the baking time just right. I’ve found it can vary slightly. I recommend starting to check the pudding after around 22 minutes of baking. You want the edges set, but the center to have a good jiggle to it.
I’ve found 22-25 minutes to be the sweet spot. But sometimes 30 minutes can be perfect too. Just keep an eye on it.
As soon as the pudding comes out of the oven, it will be very poofed on top, but it will fall as it cools.
A few special touches.
One, Kahlúa…it’s not needed, but it does add something special. The sweet liquor really helps to highlight all the rich chocolate within the recipe. As does the instant coffee.
Two, chocolate chunks (or chips) folded into the batter just before baking. The chunks are KEY. They help to create that gooey, almost molten-like center that everyone will find delicious.
You can easily serve this at room temperature or chilled. It’s always delicious, no matter what temp. I personally like it best warm with a scoop of vanilla ice cream!
Roll your eyes back, go for a second serving, good!
Looking for other chocolate desserts? Here are my favorites:
Chewy Chocolate Peanut Butter Bars
Salted Tahini Honey Chocolate Chunk Cookies
Triple Chocolate Espresso Mousse Cake
Lastly, if you make this Molten Coffee Brownie Pudding, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Molten Coffee Brownie Pudding
Servings: 8
Calories Per Serving: 397 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 large eggs
- 1 1/3 cups granulated sugar
- 2/3 cup unsweetened cocoa powder
- 1 tablespoon instant coffee granules
- 1 tablespoon almond flour
- 1/2 teaspoon kosher salt
- 1 1/2 sticks (3/4 cup) salted butter
- 2 tablespoons Kahlua (coffee liquor)
- 2 teaspoons vanilla extract
- 1/2 cup semi-sweet chocolate chips or chunks
Instructions
- 1. Position a rack in the lower third of the oven. Preheat the oven to 350° F.2. Lightly butter an 8-9 inch deep skillet or pie plate. 3. Whisk together the eggs and sugar until well combined. Add the cocoa powder, instant coffee, almond flour, and salt. Whisk in the melted butter, Kahlua, and vanilla until smooth. Fold in the chocolate chips/chunks. Pour the mixture into the prepared baking dish.4. Bake for 25-30 minutes, until the pudding is puffed on top, but still wiggly in the center. The longer you bake, the more set your pudding will be. Remove from the oven and let cool slightly. Serve the pie warm, with vanilla ice cream. Or chill and serve chilled with whipped cream or ice cream.
Notes
Baking Time: the baking time for this can vary, start checking your pudding around 25 minutes into baking. It should never be fully set on top. It should have a little wiggle to it.Â
hi! my son has a nut allergy- what are my substitute options for the almond flour? thanks!
Hi Sonia,
You can use gf or all purpose flour. Please let me know if you give the recipe a try, I hope you love it! xx
Hello! Do you think I could substitute the sugar for maple syrup?
Hi Jen,
So sorry, I really would not recommend that for this recipe. Please let me know if you give the recipe a try, I hope you love it. xx
This was absolutely delicious! The whole family loved it. Haven’t had one bad recipe form here yet!!
Hey Rachel,
Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed!! xTieghan
I just had my first serving of this dessert. It’s very decadent and so delicious.
Thank you
Hey Amanda,
Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed!! xTieghan
I am one who loves espresso, and the richest of rich brownies. As I sit here enjoying my first serving of this, warm with vanilla ice cream, I realize I have found my go-to recipe. This is seriously the best of all worlds, and that ooey gooey goodness I seek but can never find!
I recently started following lately, sad it wasn’t sooner, but have enjoyed all of your recipes I have tried so far. You are so talented and thank you thank you thank you for this AMAZING one! ♡
Hey Haley,
Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed!! xTieghan
I have no experience in baking and this was the easiest recipe to execute. I followed the recipe step-by-step (25 min bake was perfect for my pudding) and it turned out AMAZING. Absolutely delicious! Thank you so much for sharing, this is one for the books!
Hey Anne,
Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed!! xTieghan
This recipe was so fantastic, I don’t even have enough words to describe just how much. I LOVE brownies, and I’ve tried many variations. But this has taken the top spot as my go-to for homemade brownies going forward. The coffee and rich chocolate… YUM. I think I’m going to have dreams tonight about them. What’s the secret behind the almond flour? Is there a reason for it that regular flour doesn’t do? Or is it just to keep it gluten free?
Hey Stephanie,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! Almond flour has a lighter texture. Have the best week:) xT
I made this on Saturday night for a dinner party and it was a tremendous hit! My only substitution was gluten free flour instead of almond flour. Knowing it would be liked by kids, I made it again tonight and again it was a hit. I will say that I cooked it less time tonight, which was 30 minutes in my oven, and I didn’t like it as well with the very pudding center but that’s just me. I do have one question…is it ok to leave it out or should leftovers be refrigerated? This will be my new go to when asked to make dessert!
Hey Sherri,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! You can keep this out at room temp. Have the best week:) xT
I made this for a small family get together. Used AP flour instead of almond flour. It was great, everyone loved it!! Yummy molten chocolate with coffee flavor, who wouldn’t love that?
Hey Ken,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! Have the best week:) xT
I would like to make tjis for a friend who is a recovering alcoholic. Can i leave tge kahlua out. Or replace with something?
I didn’t use any in mine because we don’t have it on hand, and it was absolutely delicious without it.
Hey Roberta,
Yes, you can omit the kahlua. Please let me know if you give the recipe a try or have any other questions! xx
Hey ! How should 1 substitute the eggs and Kahlua.?
Hi there,
You can omit the kahlua, but I have not tested this recipe without the egg. Please let me know if you have any other questions, I hope you love the recipe! xTieghan
Made this tonight for my family, some of whom are on a dairy free diet. I substituted 3/4 cup of coconut oil for the butter but otherwise made this exactly as directed. I served it with a small scoop of coconut whipped topping. It was absolutely delicious. This will be a family favorite. So, so good!
Hey Shirley,
Happy Sunday!! So glad to hear that this recipe was enjoyed, thanks so much for making it!! ? xx
Nice easy pudding.
Hey there,
Happy Sunday!! So glad to hear that this recipe was enjoyed, thanks so much for making it!! ? xx
Oh. My. Goodness. So delicious and it fit perfectly in my smaller cast iron skillet! Husband and both teen sons gave it all the thumbs up!!!
Hi Stacie,
Happy Sunday!! So glad to hear that this recipe was enjoyed, thanks so much for making it!! ? xx
I baked this today for my chocolate-loving partner. We both LOVED it. I actually ended up subbing the instant coffee for an instant espresso I had and it was great. We tend to like more robust flavours, it was very decadent. Excellent recipe! x
Hey Katie,
Happy Sunday!! So glad to hear that this recipe was enjoyed, thanks so much for making it!! ? xx
Hi, can I use regular flour instead of almond? Thx!
Hey Sabrina,
Yes, that will work well for you! I hope this recipe turns out amazing, let me know if you give it a try! xTieghan